Roasted Garlic and Potato Spread

Yield: 8 servings (serving size: about 1/3 cup)

Ingredients

• 1  large whole garlic head, unpeeled
• 3 1/2  cups  cubed peeled baking potato (about 1 1/2 pounds)
• 1/2  cup  plain fat-free yogurt
• 2  tablespoons  extravirgin olive oil
• 1/2  teaspoon  grated lemon rind
• 1  tablespoon  fresh lemon juice
• 3/4  teaspoon  kosher salt
• 1/4  teaspoon  black pepper
• 1/8  teaspoon  ground red pepper
• 2  tablespoons  chopped fresh parsley

Preparation

Preheat oven to 400º.

Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 400° for 30 minutes. Remove from oven; cool.

Place potatoes in a medium saucepan, and cover with water; bring to a boil. Cook 19 minutes or until very tender. Drain, reserving 1/2 cup cooking liquid. Place potatoes in a large bowl.

Separate garlic cloves; squeeze to extract garlic pulp. Discard skins. Add pulp, yogurt, and next 6 ingredients (through red pepper) to potatoes. Mash potato mixture with a potato masher. Stir in reserved cooking liquid, 2 tablespoons at a time, until mixture is almost smooth. Sprinkle with parsley.

Nutritional Information

Calories:

126 (25% from fat)

Fat:

3.5g (sat 0.5g,mono 2.5g,poly 0.4g)

Protein:

3.2g

Carbohydrate:

21.2g

Fiber:

2.2g

Cholesterol:

0.0mg

Iron:

1.1mg

Sodium:

193mg

Calcium:

43mg